Crispy Vegan Corn Dogs on a Stick

Instructions

1. 1

   Pour frying oil into a deep pot or Dutch oven until it reaches about 3 inches in depth. Heat over medium heat to 360°F (180°C).

2. 2

   In a measuring cup, whisk together the plant milk and apple cider vinegar to make a vegan buttermilk. Let sit for 5 minutes.

3. 3

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and smoked paprika.

4. 4

   Add the prepared vegan buttermilk, maple syrup, and melted vegan butter to the dry ingredients. Whisk until just combined and smooth (do not overmix). Let the batter rest for 10 minutes to thicken.

5. 5

   Thoroughly pat the vegan hot dogs dry with paper towels. Insert a wooden skewer about 3/4 of the way into each hot dog, leaving enough stick at the bottom to hold.

6. 6

   Dust each skewered hot dog lightly with cornstarch, shaking off any excess. This helps the batter cling evenly.

7. 7

   Pour the rested batter into a tall drinking glass. Holding a hot dog by the wooden skewer, dip it straight down into the glass to completely submerge and coat it, twisting slightly as you pull it out.

8. 8

   Immediately lower the battered hot dog into the preheated oil. Fry 2 to 3 corn dogs at a time for 3 to 4 minutes, turning occasionally with tongs until evenly golden brown and crisp.

9. 9

   Remove from the oil and drain on a wire cooling rack set over a baking sheet. Repeat with remaining hot dogs and serve warm with mustard and ketchup.